MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easter Eggs Candies
 Categories: Candies, Chocolate
      Yield: 5 servings

           -Jo Ferry cmsj69b
      1 lb Confectioners sugar
      2 tb Water
      1 tb Light corn syrup
      1 tb Butter; softened
      1 ts Vanilla
    1/4 ts Salt
    1/4 ts Almond extract
      1 pn Cream of tartar
  1 1/3 c  Flaked coconut

MMMMM---------------------CHOCOLATE COATING--------------------------
      8    Squares semi-sweet chocolate

  Combine sugar, water, corn syrup, butter and vanilla. Add the salt,
  almond extract and cream of tartar. This mixture will be crumbly. Add
  the coconut. Shape into eggs (whatever size you want). Melt the
  chocolate in a double boiler over low heat. Cool alittle and then
  frost the eggs.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Marshmallow Easter Eggs
 Categories: Candies, Chocolate
      Yield: 26 servings

           -Robbie Shelton
      2    Envelopes Unflavored
           -Gelatin
      2 tb -Cold Water
    1/2 c  -Boiling Water
      2 c  Sugar
    1/2 ts Salt
    1/2 ts Vanilla
           Flour
    3/4 lb Chocolate for dipping
           Regal Icing

  Put gelatin in top of double boiler; add cold water.  When gelatin
  softens, add boiling water and stil well.  Add sugar and salt.  Put
  over boiling water and stir until sugar dissolves completely.

  Pour into large bowl of electric mixer and beat at high speed until
  misture is thick but not as stiff as beaten egg whites.  Add vanilla.

  Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in
  shell) into the flour  at intervals, making hollow spaces in which to
  mold the marshmallow mixture.

  Drop marshmallow mixture into the flour molds.  Sprinkle flour
  lightly over top and put in cold place until set.  Remove mixture
  from one mold and you have a  half-egg.  Trim the flat side of
  marshmallow half-egg to make it even.  You can dip it in melted
  chocolate to cover and decorate with Regal Icing.

  Or you can put two halves together to make an egg, as follows:  Dip
  the rounded part of a half-egg in melted chocolate; set aside to
  cool, flat (uncoated) side down.  Trim flat side of second half-egg
  (to make it even), lift from mold and completely coat with chocolate.
  Quickly press its flat side against the flat side of the cooled
  half-egg and you have a whole egg. The chocolate will hold it
  together.

  When chocolate-coated eggs are cool, trim with Regal Icing put
  through cake decorator tube.  Make ruffles around them to cover seam
  where the two halves join and to provide decoration.  Write names of
  children on their eggs with the icing, or decorate with tiny designs
  pressed through fine tips of a cake decorator tube.  Frosting my be
  left white or tinted in pastel colors.  Makes 13 eggs (or 26
  half-eggs).

  This recipe is from HOMEMADE CANDY by the authors of Farm Journal.
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